This is an old French Provencal dish that I have adapted to use almost any fresh summer vegetables of the South.

Ingredients: The basics are fresh tomatoes, onions, peppers of any color, egg plant, yellow or zucchini squash (most of the time I use both). (If I have some left over green beans or limas on hand, corn cut off the cob, new potatoes, scallions, or whatever looks good that day, I use these also.)

A good grade of olive oil, I use Extra Virgin, first press French oil usually.

Minced garlic, fresh or the kind that comes in jars of oil already minced.

Salt, coarsely ground black pepper, parsley, thyme, sweet basil, coriander, and sometimes a pinch of anise seed

Lemon juice

Procedure: Mince garlic; coarsely chop the onions (vidalias are wonderful, when available) and peppers. Slice the squash and eggplant and potatoes if you are using; wedge tomatoes. Allow sliced vegetables to stand 30 minutes or so to drain, then wash with ice water and pat them very dry. Heat some olive oil; saute onions, peppers, and minced garlic until soft but not browned. Throw the spices into this mixture. Make a layer of the eggplant, squash, tomatoes, and any other vegetable selections. Sprinkle lightly with lemon juice. Cover the layer with the olive oil mixture; repeat twice.

Use a deep casserole sprayed with olive oil Pam, covered. Cook in 400 degree oven 30-40 minutes or so - until the vegetables are done but not squishy. Stir once or twice while cooking. You may also cook this dish in a Dutch oven on top of the stove.

Ratatouille is good with a beef or chicken entree. However, the Moore's favor is as a main dish, with a crusty baguette, sweet butter, a watercress salad, and a good Chardannay. Good!